A few weeks ago, a colleague of mine said to me in passing, “I have some news for you. Oh don’t worry, it’s nothing bad, I just think you’ll find it interesting.” Well, glad she made a mention that this wasn’t anything to worry about, phew! And she was right, I DID find it interesting. She had recently gone vegan (not cold turkey, but at her own pace) and wanted to pick my brain on recipes and ideas for making her cooking life easier. Granted, she’s not low-carb, but making this recipe keto-friendly was an added bonus for me!
And… this is the time in the story where the wheels in my brain start turning furiously. First, I mentioned all of the vegan recipes I had in BOTH of my blogs, Riskyveggie and of course, the vegan recipes here in MYV. Then I suggested the fantastic Megan Gilmore of Detoxinista – WOW does she have a huge repertoire of vegan recipes galore!
The wheels in my brain came to a screeching halt. And born was my Low Carb, (Keto-Friendly), Vegan Cornbread! And don’t worry, it’s still delicious, even without the dairy. Of course eggs are not vegan-friendly so I made a chia egg. It sounds weird, but the texture imitates that of an egg – really! I already had a bag of ground chia seeds (you can use flax seeds too), but if you don’t, I recommend grinding your own. Not that you can’t use chia or flax in your cornbread but it might have a strange texture, so I use ground.
Not Vegan? No Problemo!
The nice thing about this recipe too is that you can totally mix it up to what YOU like! Add in some diced jalapeno for a nice kick, or if you’re not vegan, go ahead and add some shredded cheddar and real eggs too (3 in this case). I love using nutritional yeast in vegan recipes because it gives that cheesy flavor with no dairy but added in Vitamin B6! And for those Keto fans out there, this is a great option for you – with or without the baby corn.
This side dish is a perfect accompaniment to any holiday meal, as an addition to your chili while watching football, or really, any time of year! Even for a picnic, it’s great to serve since it doesn’t require refrigeration.
This is for you, Sarah! ENJOY! Happy vegan-cooking!
Catch ya’ll in 2020!
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 3 tsp Baking Powder
- 1 tsp Salt (or Pink Himalayan Salt, for those electrolytes!)
- 1/2 cup Avocado oil
- 1 tbsp Chia Seeds, preferably ground Or you can use flax seeds
- 2 1/2 tbsp Water
- 1/4 cup Almond Milk Or any non-dairy milk you like!
- 25 drops Liquid Stevia
- 1 cup Nutritional Yeast
- 2/3 can Baby Corn, chopped
- 1 Jalapeno, diced, seeded and ribs removed Optional - but a good kick!
Make the chia egg (egg substitute): Mix the chia (or flax) seeds, preferably ground, with the 2 1/2 tbsp water in a small bowl. Let it sit for a few minutes to thicken
Pre-heat the oven to 350F and grease a 9-inch casserole dish with avocado or olive oil
In a medium-sized bowl. combine the almond flour, coconut flour, baking powder and salt. Whisk to remove any clumps and and set aside
In a another (large) bowl combine the chia or flax egg, avocado oil, almond milk, liquid stevia, diced jalapenos (if using) and nutritional yeast. Whisk until full no lumps. Slowly add the dry ingredients to the wet so you have 1 thick batter
Fold in the chopped baby corn and transfer all to the casserole dish
Bake for 37-40 minutes. Cool for 15 minutes and slice into squares. Garnish with some green onions and non-dairy sour cream - or serve alongside chili for a hearty meal!